Page 60 - Sous Vide Que

pellet smoker, once your sous vide set up is ready to go, you can "set it and forget it."
Because it is new, somewhat technical, requires special equipment, and comes with conflicting guidance on proper cooking times and temperatures, sous vide will not likely be adopted by the majority of American households. Without a doubt, it will be used extensively by restaurateurs and caterers. In fact, it already is. If a chef has a dinner in her hotel ballroom that calls for 400 filets mignon cooked to perfection, all you need is sous vide and a large flattop or grill to sear.
Is the sous vide machine the next fondue pot? The cool wedding gift you use a few times and then it goes in the attic? Is it the next slow cooker or InstaPot? To be used only 3 to 4 times per year and buried in the pantry for months at a time?
At the current price point, we suspect millions will be sold in the coming years. But because the food must be submerged up to 24 hours in advance, many of us just won't plan far enough ahead. And because it works better on some foods than others, we won't use sous vide for everything. The many different temperatures and times and techniques could make it too complicated for home cooks. But perhaps the superior precision and the convenience factor will make it worthwhile in the end. Just like a crock pot.
But what if we are have our sous vide machine working on some beef short ribs at 145°F for 24 hours for dinner tomorrow night, how are we going to get a batch of steaks going at 131°F for dinner tonight?
We think it will eventually become a common appliance in many homes. We think you will figure out which dishes you like and add them to your repertoire. In the end, we'll probably use it more often than the fondue pot and slow cooker combined. Every night? Maybe not.
60